Hiring Experienced Garde Manger

3 days ago

Richmond, British Columbia, Canada House of Dawn Full time $40,000 - $60,000 per year

Job Description — Garde Manger

Department: Kitchen

Reports to: Chef de Cuisine/ Sous Chef

Location: House of Dawn Steakhouse, Richmond, BC

Position Summary

The Garde Manger is responsible for preparing, assembling, and presenting all cold dishes — including salads, composed starters, terrines, pâtés, canapés, and charcuterie — with precision, consistency, and artistry. This position demands high attention to detail, strong organizational skills, and a deep understanding of food safety and storage principles.

At House of Dawn, the Garde Manger plays an essential role in maintaining the restaurant's aesthetic and flavor standards, supporting both à la carte service and special tasting menus.

Key Responsibilities

  1. Production & Mise en Place

Prepare all cold station mise en place, including dressings, vinaigrettes, chilled sauces, terrines, cured meats, salads, and amuse-bouches.

Portion and plate cold dishes according to restaurant recipes, plating standards, and Executive Chef's specifications.

Assist in maintaining charcuterie boards, oysters, and cold seafood presentations when required.

Execute service efficiently during both lunch and dinner periods, ensuring all plates meet aesthetic and timing standards.

  1. Quality & Consistency

Uphold strict standards for taste, texture, and presentation consistency.

Regularly check the freshness and quality of ingredients, especially perishable items.

Ensure daily rotation and labeling of all prepared items (FIFO).

  1. Food Safety & Sanitation

Maintain a clean, organized workstation at all times.

Follow all food handling and sanitation protocols as outlined by BC Health & Safety regulations.

Monitor and record fridge/freezer temperatures; report any issues immediately.

  1. Collaboration & Communication

Communicate clearly with the Sous Chef and other line stations to coordinate smooth service flow.

Support other stations during peak periods or special events.

Participate in team tastings, menu development sessions, and plating training as needed.

Qualifications

Minimum 2 years' experience in a fine-dining or hotel kitchen (experience in garde manger, pastry, or cold appetizer stations preferred).

Strong knife skills and understanding of classic and modern plating techniques.

Familiarity with charcuterie, cheese handling, and raw seafood safety.

Ability to work in a fast-paced, high-standard environment.

Culinary diploma or equivalent certification preferred.

Personal Attributes

Impeccable attention to detail and aesthetics.

Calm and focused under pressure.

Strong team player with a disciplined work ethic.

Passion for creativity, precision, and continuous improvement.

Compensation & Schedule

Full-time / Part-time positions available.

Competitive hourly wage, staff meals, and performance-based advancement opportunities.

Flexible scheduling with evening and weekend availability required.

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